Stop sacrificing throughput for quality. This domed stone hearth pizza oven combines intense heat output with a sizable cooking chamber to deliver consistent crust development and rapid bake cycles for up to five 12" pizzas per load. Operators gain repeatable results, robust construction, and a service-friendly design suited to high-volume kitchens, pizzerias, and institutional foodservice operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at valve before cleaning. Brush loose debris from the stone hearth and sweep exhaust ports. Scrape charred residue with a nonmetallic scraper; avoid harsh abrasives on firebrick. Wipe interior surfaces with a mild detergent solution and a soft cloth, then rinse with clean water. Clean exterior with nonabrasive cleaner. Inspect seals and burners; replace damaged parts. Dry all components completely before reconnecting gas and powering the unit.#@@#Additional Info#@#Univex DOME39GV-LP pizza oven has a 39-3/8" dome, five 12" pizza capacity, 92,500 BTU propane, 115v electrical controls, firebrick hearth, insulated stand, exhaust, thermometer, and certifications. It weighs 2645.5 pounds, ideal for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for quality. This domed stone hearth pizza oven combines intense heat output with a sizable cooking chamber to deliver consistent crust development and rapid bake cycles for up to five 12" pizzas per load. Operators gain repeatable results, robust construction, and a service-friendly design suited to high-volume kitchens, pizzerias, and institutional foodservice operations.
#@@# Internal Cooking Chamber#@#
The round 39-3/8" diameter chamber concentrates heat for even thermal distribution across each stone surface, promoting uniform baking and crust coloration. Technicians can monitor internal temperature with the integrated thermometer to maintain consistent cooking profiles.
#@@# Heat Output Control#@#
A 92,500 BTU liquid propane burner delivers rapid recovery and sustained firing for continuous service periods. Chefs receive fast temperature ramp and stable setpoints, reducing turnaround time between loads.
#@@# Stone Hearth Construction#@#
The handmade firebrick hearth provides thermal mass that absorbs and radiates heat, improving oven spring and moisture control in dough. The insulated dome minimizes heat loss, increasing fuel efficiency and lowering cycle variability.
#@@# Built-In Exhaust System#@#
An internal stack exhaust vents combustion byproducts and stabilizes airflow across the dome, preserving consistent top and bottom heat balance. Operators maintain safer kitchen conditions and predictable baking behavior during extended runs.
#@@# Electrical and Power Specifications#@#
The unit operates on a 115v/60/1-ph electrical supply drawing 16 amps for controls and ignition systems while relying on liquid propane for primary heat. Facility planners can coordinate hookups using standard single-phase power and LP gas infrastructure.
#@@# Serviceable Framework#@#
The oven ships with an iron stand and hinged door for secure access and ergonomic loading, and the stainless components meet NSF protocols for commercial kitchens.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assembly weekly; remove debris with a soft brush and verify flame profiles to ensure full combustion. Clean firebrick surfaces monthly using a dry nylon brush; avoid water to preserve thermal integrity. Lubricate hinge pins quarterly with high-temperature grease and tighten fasteners to specified torque. Verify propane connections and leak-test with approved solution before each service. Calibrate thermometer annually for consistent bake results.
